Composite food product comprising potato peel product

ABSTRACT

The present invention provides adhesive and binder compositions comprising a potato peel product characterized on a dry solids basis by at least 30% starch, at least 5% protein and at least 2% fibers.

[0001] This application claims priority from U.S. ProvisionalApplication Serial No. 60/127,146 filed Mar. 31, 1999.

BACKGROUND TO THE INVENTION

[0002] The present invention relates to natural materials which can beused as adhesives and binders. Natural carbohydrate and proteinmaterials are used as binders and adhesives in a variety ofapplications. Carbohydrate materials, and in particular starches, arewell known for use as components of adhesive compositions such ascorrugating adhesives for paper and paperboard. A particularly usefulcorrugating adhesive comprises starch which is cooked in the presence ofborax and caustic.

[0003] Starches are also used as binders in the paper industry inapplications such as binders for light weight coatings. Cationicstarches are also known to be useful as wet-end adhesives in papermanufacture. In addition, starch is known for use as a component incomposite compositions such as those of Anderson et al., U.S. Pat. No.5,385,764 and Anderson et al., U.S. Pat. No. 5,545,450 which comprisecombinations of starch, fiber and calcium carbonate or other minerals.

[0004] Gums including alginates, gellan, locust bean and xanthan gum areknown to provide particularly useful adhesive and binding properties atlow concentrations when used in a variety of applications. Gums areparticularly useful as binders in food compositions and particularly incomposite food compositions.

[0005] Proteins provide excellent performance as adhesives and asbinders in a number of applications but are reserved for use in certainspecialized applications because they are generally more expensive thanstarches. Typical protein adhesives and glues include animal gluesproduced from collagen found in animal skin, connective tissue and bone.Fish glues made from the skin of fish such as cod also comprise collagenbut with a lower molecular weight than other animal collagen. Caseinprotein is particularly useful in glues and in coatings for paperboard,plywood, door and furniture assembly because of the high adhesivestrength which it provides. Glues produced from soy protein are usefulas interior plywood glues, laminating glue for wood, door assembly,furniture assembly and other wood bonding applications. Blood proteinsderived as byproducts of the meat industry also provide excellentadhesive properties and are used as adhesives in the manufacture ofplywood and as bonding materials in sea foods such as surimi.

[0006] Potato plant tubers referred to herein as potatoes compriseseveral structures. Of these structures, the following make up the corefrom the center of the potato out: the pith, the vascular storage area,the vascular ring, followed by the so-called peel portion which consistsof a cortex and a periderm. Approximate analysis of the entire whitepotato indicates about 77% water and solids of about 23%. Of the solidspercentage, roughly 15% is starch and 2% is protein. The protein islocated between the cortex and the periderm peel layer. In theprocessing of potatoes for food or industrial uses it is frequentlydesired to separate the potato peel from the heart of the potato, inorder to make use of the substantially pure starch. The starch may bepartially or completely gelatinized such that the peel is only weaklybound to the heart of the potato. Potato peel waste is thus produced asa byproduct in the processing of potatoes for food uses such as themanufacture of french fries, potato chips and in the processing ofpotatoes for industrial uses.

[0007] According to one method of processing potatoes to remove thepotato skin, steam is directed against the exterior of potatoes suchthat the layer of starch immediately adjacent the potato peel ispartially or completely gelatinized. The potato is then subjected tomechanical processing such that the peel with a layer of partially orcompletely gelatinized starch is separated from the heart of the potatowhich is then subjected to further processing. The resulting potato peelproduct comprises mostly water with the balance made up of gelatinizedand ungelatinized starch, protein, fiber and ash. Prior to its disposalor other use the potato peel product is frequently combined with otherwaste streams containing byproducts of potato processing. Such streamsof what is sometimes known as potato “trim waste” contain potatotrimmings and other byproducts of potato production. As such, the trimwaste typically comprises relatively higher levels of starch (and wherefryer waste from french fry production is combined, fat) and relativelylower levels of protein and fiber than does peel waste.

[0008] Whether or not the potato peel product includes potato trimwaste, the potato peel waste product has little commercial value becauseit comprises a heterologous mixture of water, protein, fiber and starch.As a result potato peel products are usually disposed of as waste or areused as a liquid supplement to animal feed. Because the potato peelproduct can be costly to dispose of as waste and is expensive totransport and provides only marginal economic value when used as animalfeed, there remains a desire in the art for new applications for potatopeel products.

SUMMARY OF THE INVENTION

[0009] The present invention is based on the discovery that potato peelproducts such as derived from potato peel waste or potato peel waste incombination with potato trim waste are characterized by particularlyuseful properties as adhesives and binders in a variety of industrialand food product uses. Other uses for the potato peel products of theinvention include use in oil well drilling mud, soy based adhesivecoatings used in coated fine paper and in wet-end papermakingapplications to increase bonding in brown paperboard. Potato peelproducts useful according to the invention can be derived in any of avariety of manners but are preferably potato peel waste such as producedby steam peeling potatoes. Alternatively, potato peel products usefulaccording to the invention can be potato peel waste combined with potatotrim waste and other materials.

[0010] While starches and certain proteins are known to be useful asadhesives and binders in various applications it has been found that thespecific combination of gelatinized starch, ungelatinized starch,protein and fiber making up potato peel waste is characterized byparticularly useful adhesive and binding properties. This isparticularly the case when the potato peel products comprise potatostarch which has not been completely gelatinized and those products areheated under conditions selected to complete gelatinization of thestarch during setting of the adhesive or binder material.

[0011] Among other uses, the potato peel products of the invention maybe used as adhesives and as binders in edible and non-edible compositematerials. According to one aspect of the invention a non-ediblecomposite material is provided which comprises a non-edible substrateand a binder wherein said binder comprises a potato peel productcharacterized on a dry solids basis by at least 30% starch, at least 5%protein and at least 2% fiber. Preferred potato peel products accordingto the invention comprise greater than 40%, more preferably greater than50% and most preferably 55% to 65% starch on a dry solids basis; andfrom 2% to 20% fiber with 4% to 20% being preferred. Protein ispreferably present at dry solids levels of from 5% to 30% withconcentrations of 10% to 25% being particularly preferred.

[0012] Non-edible composite materials of the invention can comprisenon-edible substrate materials including but not limited to mineralparticles such as calcium carbonate, wood particles and fiber and paperfiber. Representative composite materials using potato peel products asbinders according to the invention include materials such as gypsum wallboard, acoustical tile, particle board and packaging materials.

[0013] The invention also provides a method of producing a non-ediblecomposite material comprising a substrate and a binder wherein saidbinder comprises a potato peel product characterized on a dry solidsbasis by at least 30% starch wherein said starch is not completelygelatinized, at least 5% protein and at least 2% fiber to form amixture; and heating said mixture under conditions selected to completegelatinization of said starch.

[0014] Also provided by the invention are adhesive compositionscomprising a potato peel product. One particularly preferred adhesive isthat comprising a potato peel product characterized on a dry solidsbasis by at least 30% starch, at least 5% protein and at least 2% fiberwhich has been treated with borax and caustic.

[0015] The adhesive compositions of the invention are particularlyuseful for adhering paper or paperboard as corrugating and paperadhesives and also as labeling adhesives. According to one aspect of theinvention the use of the potato peel products of the invention provideimprovements in the printability of coated paper box and boardcontainers. As corrugating adhesives the compositions of the inventionprovide particularly good properties for adhesion of both coated(including lightweight coated) and uncoated papers. The adhesives of theinvention are also useful as architectural adhesives for use aswallpaper, tiling and paneling adhesives and are also particularlyuseful as adhesives in the production of architectural laminatesincluding but not limited to plywood.

[0016] The potato peel products of the invention are also useful asbinders in composite food products comprising an edible substrate and abinder. Suitable composite food products which can be produced accordingto the invention include meat analogs such as vegetable burger pattieswhich can comprise soy protein as the substrate. Other composite foodproducts which can comprise the potato peel products of the invention asbinders include vegetable analogs and composite meat products includingsuch products as sausage and surimi. Another food application is thebinding of fat and water together in meat based sauces such as thoseused in Mexican and Italian cuisine.

[0017] The potato peel products of the invention can also be used inagriculture as soil binders to prevent silt migration in irrigatedfarming. Such binders would be superior to polyacrylamide flocculantscurrently used in such applications because of environmental concernsregarding the use of synthetic polymers. As such, the potato peelproducts of the invention may be added at concentrations of from 5 to1000 ppm to irrigation water to prevent silt migration.

[0018] The potato peel products of the invention can also be used asbinders in industrial applications such as in paper manufacture by beingderivatized with a cationic substituent and used as a wet-end binder inpaper manufacture. For this, suitable cationic derivatives includequaternary ammonium compounds can be used to derivatize the potato peelproduct according to methods known to the art.

[0019] Preferred levels of substitution with cationic reagents rangefrom about 0.2 to about 2.0 cationic groups per anhydroglucose unitdepending upon the intended application for the derivatized potato peelproduct with actual cationic substitution levels being less than thoseapplied.

[0020] The potato peel products of the invention may also be derivatizedwith anionic substituents such as by oxidation with 0.9% chlorine basedon a dry starch weight. Moreover, amphoteric potato peel products can beproduced by a combination of cationic and anionic substitution.According to a further embodiment of the invention, charged coatings canbe applied electrostatically by a dry coater apparatus.

[0021] Other preferred potato peel materials of the invention includepotato peel waste which has been subjected to an oxidation reaction andis useful for increased adhesiveness. It is further contemplated thatpotato peel waste that has been subjected to a cross linking reactionwith cross linking agents such as phosphorus oxychloride will exhibituseful properties as adhesives and wet end strength additives in themanufacture of paper.

[0022] In addition a potato peel product which has been treated withcaustic demonstrates particularly good stability properties when storedfor prolonged periods. Caustic addition can vary between 0.7% and 4% ofpeel waste with a pH measurement higher than 11 being preferred.

[0023] Other potato peel products which are useful according to theinvention are those which are chemically modified by any of a variety ofprocedures which modify and improve the binding and adhesive propertiesof the product. Suitable chemical modifications include chemicalderivatization including but not limited to oxidation, chemicalcrosslinking, anionic substitution, cationic substitution, modificationby hydroxy-alkyl substitution and the like. While such chemicalderivatization is expected to have its most significant effects on thestarch content of the potato peel product it is also expected to haveeffects on the protein and fiber components of the potato peel products.Other chemical modifications of the potato peel product of the inventioninclude hydrolytic modification of the potato peel product by acid orenzyme hydrolysis of the starch and other carbohydrate content of theproduct. It is further contemplated that the products can be subjectedto enzymatic hydrolysis of the protein content by treatment withproteases.

[0024] Other potato peel products of the invention include those whichare subjected to physical grinding to produce a particulate mattercharacterized by a particle size wherein 100% passes through a U.S.Standard No. 60 sieve.

BRIEF DESCRIPTION OF THE DRAWING

[0025]FIG. 1 depicts the RVA viscosities of oxidized and cationic potatopeel products compared with an unmodified potato peel product (control)of the invention.

DETAILED DESCRIPTION

[0026] Potato peel products of the invention may be used as adhesivesand binders in a variety of different applications. Suitable industrialapplications include as binders in non-edible composite materialscomprising mineral or vegetable particles as substrates. Such productsinclude gypsum wall board, acoustical tile, paper manufacture andparticle board. The potato peel products may also be used as adhesivesin industrial uses such as paper and paperboard adhesives andarchitectural adhesives. In addition, the potato peel products may beused as binders in composite food products comprising edible substrates,and are particularly useful in binding fat and water to the meatcomponent of the food product.

[0027] The potato peel products of the present invention arecharacterized by a minimum content (on a dry solids weight basis) of atleast 30% starch, at least 5% protein and at least 2% fiber. It ispreferred that the starch component of the potato peel product not becompletely gelatinized prior to its end use as a binder in a compositematerial or as an adhesive in an adhesive system. Without intending tobe bound by a theory of the mechanism of the invention, it is believedthat the ability of ungelatinized starch present in the potato peelproduct to gelatinize in the presence of the fiber and proteincomponents of the potato peel product functions to provide a uniquelypowerful bond with the substrate of the resulting composite. As aconsequence, it is preferred that the potato peel product not becompletely gelatinized (cooked) prior to its application as an adhesiveor binder. Those of skill in the art will be capable of determining thelevel of pregelatinization of the starch component of the potato peelproduct which is detrimental to the binding properties of the product.

[0028] A potato peel product which comprises both gelatinized(pregelled) starch and ungelatinized (cookup) starch and which ischaracterized by particularly good adhesive and binding properties ispotato peel waste such as is obtained directly from the process of steampeeling potatoes. The process of removing potato peels from the heart ofthe potato by steam cleaning functions to partially or completelygelatinize a layer of starch beneath the surface of the peel allowingfor a more ready mechanical removal of the peel. The resulting potatopeel product is characterized by both gelatinized and non-gelatinizedstarch and has particularly good adhesive and binding properties. Steampeeling such that a portion of the potato starch is precooked istypically practiced in the United States. By contrast, the potato starchis generally not precooked by peeling methods practiced in Europe.

[0029] The potato peel product also comprises fiber which is primarily(generally 60% or more of the fiber) hemicellulose fiber but which alsocomprises cellulose, digestible fiber and non-digestible fiber. Thepotato peel product also comprises protein. The potato peel product alsocomprises ash which is the mineral content of the product. When thepotato peel product is obtained directly as the product of steam peelingit is referred to as “potato peel waste.” Potato peel waste productsfrom commercial processes were characterized by a composition such asthat set out in Table I below.

[0030] Table 1 also discloses analyses of two potato peel products whichconsist of the product of potato peel waste produced by steam peelingcombined with potato trim waste produced by other potato processingoperations. Because potato trim waste typically comprises trimmings fromthe starchy potato heart, potato peel products including potato trimwaste typically comprise relatively more starch and relatively lessprotein and fiber than potato peel products derived exclusively fromsteam peeled potato peel waste. Further, when the potato trim wasteincludes recycled trimmings from the potato flying, the oil content ofthe potato peel product will be relatively higher. Further, to theextent that the potato starch is gelatinized during frying, the ratio ofungelatinized to gelatinized starch in the potato peel product will bedecreased. The inclusion of oil and increased levels of gelatinizedstarch into the potato peel product can be tolerated provided that thelevel of neither reaches so high that it interferes with the adhesiveand binding properties of the product. It would be well within the skillof those in the art to determine such levels. In addition, the potatopeel products of the present invention can also comprise “culls” whichare intact small potatoes and potato pieces that typically are includedin waste streams. TABLE 1 Components Potato Peel Waste Peel and TrimPeel and Trim Moisture 9.89% 9.33% 5.74% Crude Fiber 7.80 g 3.95 g 3.31g Ash 9.24 g 4.16 g 4.93 g Sugars 2.73 g <0.50 g 0.94 g Carbohydrates62.15 g 69.5 g 71.8 g Fat 0.38 g 7.00 g 5.72 g Protein 18.34 g 10.01 g12.19 g % Pregelled Starch 11.9% 21.8% ˜20%

[0031] While there exist plentiful sources of potato peel products inthe form of potato peel waste, it will be recognized that the adhesivesand binders of the invention may be produced using potato peel productsderived from other sources including the processing of potato peels andpotato starch specifically for the purpose of practicing the presentinvention. Thus, the protein, fiber and ash making up the potato peelcan be isolated separately from gelatinized and ungelatinized potatostarch which can then be combined to produce the potato peel products ofthe invention.

[0032] The potato peel products of the invention are contemplated to beparticularly useful as adhesives and binders in a variety ofapplications. When used as binders in non-edible composites the potatopeel products of the invention may be combined with mineral andnon-mineral substrates including but not limited to calcium carbonate,wood particles, wood fiber, paper fiber, pressed wood, plywood, gypsumboard, acoustical tile, low-grade wallboard and the like. Theconcentrations of peel products will vary according to the degree ofadhesiveness that is required as well as the durability of the finalproduct. The potato peel products of the invention may be substitutedfor starch in non-edible composites at solids concentrations equivalentto or even less than those of the starch binder used conventionallydespite the fact that the starch proportion of the potato peel productis typically less than half that of the conventional binder. Moreover,the structural and functional properties of the resulting product areequivalent to or superior to those using conventional starch or othermaterials as binders.

[0033] It is contemplated that the potato peel products of the inventionwill prove particularly useful as binders in materials such as gypsumwall board, acoustical tile, particle board and packaging materials.When used in these products, the potato peel materials of the inventionwill act as binders bonding together the components of the finalproduct.

[0034] According to one aspect of the invention, it has been found thatpotato peel products are particularly useful binders in packagingmaterials and containers comprising highly inorganically filledmaterials such as those disclosed in Anderson et al., U.S. Pat. No.5,385,764 and Anderson et al., U.S. Pat. No. 5,545,450 the disclosuresof which are hereby incorporated by reference. These patents discloseenvironmentally desirable packaging containers having the ability todegrade after prolonged exposure to water. Containers comprising suchpackaging materials may be used to package food including fast food andcomprise a matrix reinforced with fibers, the matrix comprising asubstantially homogeneous mixture of aggregate and organic binder whichis formed by the evaporation of water from an inorganically filledmixture including water; a water disposable organic polymer binder whichcan be starch; an inorganic aggregate which can be clay, gypsum perlite,vermiculite, sand, glass and the like; and a fibrous material.Structural composites using the potato peel products of the inventionalso include plates, cups and bowls that can be combined with otherbio-polymers or synthetic polymers. Potato peel products can also beused for such eating utensils as forks, knives, spoons and the like.

[0035] The potato peel products of the present invention may also beused as adhesives for paper and paperboard and as architecturaladhesives such as for wallpaper, tiling and paneling adhesives. Thepotato peel products may also be used as adhesives in the production ofarchitectural laminates including but not limited to plywood anddecorative laminates and paneling. A particularly useful adhesivecomposition is that comprising a potato peel product in combination withborax and caustic. The proportion of potato peel waste can be as high as97% of the total dry weight with caustic and borax making up theremainder. Such adhesive compositions are particularly useful ascorrugating adhesives for use with paper and paperboard. The corrugatingadhesives of the invention are useful for adhering both uncoated andcoated paper. The potato peel products of the invention are also usefulas components of adhesive compositions for the tape and envelope trade.The potato peel products can be used in combination with and to replaceportions of dextrins, proteins and highly modified starches that areusually components of such tape and envelope adhesives.

[0036] The potato peel products of the invention are also useful for useas binders in composite food products comprising an edible substrate anda binder. The potato peel products of the invention are nutritious andprovide excellent binding properties to composite food products and aresubstantially less expensive than other food grade binder materials suchas gums and modified food starches. Suitable composite food productswhich can be produced according to the invention include meat analoguessuch as vegetable burger patties which can comprise soy protein as thesubstrate. Other composite food products which can comprise the potatopeel products of the invention as binders include vegetable analoguesand composite meat products including such products as sausage andsurimi. A particularly surprising use is for binding fat and watertogether in meat based sauces.

[0037] The following examples are presented to more clearly illustratethe invention. Examples 1 and 2 describe the use of a potato peelproduct as a corrugating adhesive for adhering paper. Example 3describes the effect of pH on corrugating adhesives. Example 4 describesthe substitution of a potato peel product for a portion of the potatostarch binder in a disposable “clamshell” food container. Example 5describes the use of a potato peel product as a binder in vegetable“burger” patties and Example 6 describes the use of a potato peelproduct as a binder in a meat sauce. Example 7 describes the preparationof oxidized and cationic potato peel products of the invention whileExample 8 presents a comparison of the physical properties of thevarious potato peel products.

EXAMPLE 1

[0038] According to this example, the potato peel product of theinvention was used as a corrugating adhesive. Conventional corrugatingadhesives comprise pearl corn starch or a low oxidized dent corn starchsuch as Douglas 3018 Corrugating Starch (Penford Corporation, CedarRapids, Iowa) combined with caustic and borax. The basic adhesiveformula has approximately 20% commercial solids and contains the commonadditives caustic (sodium hydroxide) and borax. The preparation of theadhesive consists of heating an aqueous suspension of starch in thepresence of caustic for the carrier portion, and later adding this to amixture of the raw starch portion and borax in additional water. Thecorrugating adhesive is unique in that it has little tack in itsprepared form but is cooked in situ after being applied. By theapplication of heat, a combination of physical and chemical changesoccur which result in an almost instantaneous increase in viscosity andsetting up of the adhesive.

[0039] Specifically, potato peel waste obtained from the steam peelingof potatoes and having 9% moisture was used in place of either a lowoxidized dent corn starch (Douglas 3018) or a high amylose corn starch(Hylon®) in the formula set out in Table 2 below: TABLE 2 Control PotatoPeel Component Adhesive (gm) Adhesive (gm) Starch 16 — Potato PeelProduct (1st addn.) — 84.5 Water 92 21.6 Caustic (50% NaOH) 7 7 Water 8080 Borax 4 4 Starch (12% H₂O) 16 — Potato Peel Product (2nd addn.) —84.5 Water 75 5

[0040] The adhesives are prepared according to a conventional procedure.Water is added to the first addition of peel waste. With mixing, themixture is heated to 120° F. at which point caustic is added and themixture is further heated to 140 F. Water is then added with strongagitation for at least 5 minutes followed by the addition of borax andthe final addition of peel waste. The entire adhesive mixture ismaintained at approximately 120° F. with strong agitation for at least 5minutes before use. (Occasionally in a commercial setting, water may beadded at the very end of the formulation in order to enhance the flow ofthe adhesive mixture. Our formulation work did not do this.) Accordingto our invention, the potato peel product is first ground to a mesh sizeof 100% through a U.S. Standard No. 60 mesh.

[0041] The resulting corrugating adhesives were then applied by agravure roll to uncoated light, medium and heavy paper sheetscharacterized by basis weight of 5.3, 6.7 and 14.1 pounds per standardream and previously coated board which were bonded together. Theresulting sheets were dried overnight and subjected to a Scott Bond Testusing a Huygen AV-2 digitized internal bond tested under conditions ofcontrolled temperature and humidity. The results of the testing, whichmeasures force in foot pounds required to break the adhesive bond, arepresented in Table 3 below. A “no adhesive” control was provided inwhich the adhesiveness of the Scott Bond tester standard adhesive papercontrol served as an instrument control. TABLE 3 (Internal Bond Strength(foot pounds × 1000)) Adhesive Composition Douglas Hylon ® 3018 HighPeel Peel Peel No Starch Amylose Product Product Product Paper Adhesive16% Starch 7% 10% 16% Weight (Control) Solids 16% Solids Solids SolidsSolids Light 139 147 175 99 108 151 Weight Medium  96 142 145 132 121133 Weight Heavy 175 205 183 120 142 172 Weight Coated — 93 158 146 — —Board

[0042] The results presented in Table 3 show that corrugating adhesivecomprising the potato peel products of the invention provided anadhesive bond comparable to those provided by commercially availablecorrugating starches.

EXAMPLE 2

[0043] According to this example, the potato peel waste product of theinvention was used as a corrugating adhesive according to the generalmethod of Example 1. Specifically, potato peel waste (9% moisture) whichwas ground to a size wherein 100% passed through a U.S. Standard No. 60mesh and was used in place of a conventional corrugating starchaccording to the formulation of Table 4 below: The formulation of Table4 was then modified by the substitution of starches for potato peelwaste at either or both of the “carrier” starch portion or the “raw”starch portion as set out in Table 5. TABLE 4 Potato Peel ComponentAdhesive (gm) Starch — Potato Peel Product (1st addn.) 84.5* Water 21.6Caustic (50% NaOH) 7 Water 80 Borax 4 Starch (12% H₂O) — Potato PeelProduct (2nd addn.) 84.5 Water 5

[0044] The adhesives were prepared according to the conventionalprocedure of Example 1 and were applied by gravure roll to lightweightand medium weight paper sheets characterized by basis weights of 5.3 and6.7 pounds per standard ream respectively which were bonded togetherwith a hot iron at its highest heat setting for 10 seconds to gelatinizethe cook-up starch in the compositions. After ironing, some of thesheets were sampled to determine “Green bond” strength which is reportedin Table 5 below. The remaining bonded sheets were then pressed under aweight for four hours and allowed to dry overnight at 105° F. andsubjected to a Scott Bond Test using a Huygen AV-2 digitized internalbond tester under conditions of controlled temperature and humidity. Theresults of the testing are presented in Table 5 below. TABLE 5 ScottBond (foot lbs × 1000) Green Exp. No. Lt. Wt. Med. Wt. Bond 2A Raw = 10%Starch (16.7% solids total) + 281 242 L 90% PW 2B Raw = 2% Starch (16.7%solids total) + 294 232 L 98% PW 2C Raw = 2% Starch (12% solids total) +346 243 H 98% PW 2D Raw = 5% Starch (12% solids total) + 290 243 VH95%PW 2E Raw = 15% Starch (12% solids total) + 283 228 VH 85% PW 2F Raw= 50% Starch + 50% PW 386 229 VH Carrier = 50% Starch (12% solidstotal) + 50% PW 2G Carrier = 50% Starch (12% solids total) + 323 242 VVH50% PW 2H 100% Douglas Starch (oxidized) (12% 402 243 H (Control) solidstotal) 2I 100% Pearl Starch (12% solids total) 408 285 M (Control) 2JAll Peel Product no heat (12% solids 280 188 VH total) 2K Raw = 95%Pearl Starch + 5% PW 171 250 VH (12% solids total) Carrier = 5% PearlStarch + 95% PW. 2L Douglas w/(12% solids total) 260 244 H 2M All PeelProduct normal w/heat (12% 302 194 L solids total)

EXAMPLE 3

[0045] According to this example, the effect of pH on corrugatingadhesives comprising peel waste was determined. While conventionalstarch-containing corrugating adhesives generally require a high pH toprovide good binding properties such a high pH can interfere withprinting on the corrugated products. According to this example, thelevel of NaOH was reduced in producing corrugating adhesives otherwisehaving the formula of Table 2 above but wherein ground peel waste wassubstituted for 100% of the starch. The results in Table 6 show that asthe pH was lowered from 11.5 to 7.5, strength as measured by Scott Bonddropped significantly for the starch control while the corrugatingadhesive comprising peel waste retained significant strength at thelower pH's. TABLE 6 Starch (Control) Scott Bond Peel Waste Scott Bond(foot lbs × 1000) (foot lbs × 1000) pH Lt. Wt. Med. Wt. Lt. Wt. Med. Wt.11.5 117 122 229 129 9.4 181 110 220 129 7.5 78 100 159 124

EXAMPLE 4

[0046] According to this example the potato peel waste product of theinvention was used as a binder in a disposable “clamshell” containersuch as used for packaging of cooked hamburgers. Specifically, potatopeel waste obtained from the steam peeling of potatoes was substitutedfor proportions of the potato starch component of a composite packagingcomposition. The control and test formulas are set out in Table 8 below.

[0047] According to a conventional procedure, two pre-mixtures ofmaterials were prepared. The first premixture was prepared by combiningwater, wood fiber recycled from paper, bleached fiber, calcium carbonateand unmodified ungelatinized (cookup) potato starch (Pencook 10, PenfordCorporation) were combined in a mixer (Hobart) for four to six minuteson a high setting. The blended mixture was then heated in a microwaveoven to a temperature of 80-90° C. in order to gelatinize the starch.The mixture was then mixed for six minutes and allowed to cool below thegelatinization temperature of the starch. The second premixture was thenadded to the first premixture. The second premixture comprised water,guar gum, unmodified ungelatinized (cookup) potato starch (Pencook 10,Penford Corporation) and magnesium stearate. The combined premixtureswere then combined in a mixer (Hobart) for six to ten minutes.

[0048] The mixture was then applied to a mold and cooked at 200° C. for50 to 60 seconds under conditions which gelatinized the starch componentof the composite to produce a solid “clamshell” package.

[0049] Composite packaging materials according to the invention wereproduced by substitution of potato peel product for proportions of thepotato starch component in either the first or the second premixtures.For sample 4B in Table 7, potato peel products were added on a starchbasis to replace 20% of the starch used in premix 1. Since the starchcontent of the potato peel waste used in this experiment was 20% byweight, 300 grams of potato peel was needed to replace 60 grams ofpotato starch. In sample 4C, where the potato peel waste products wereadded to premix 2, potato peel waste was added on a weight for weightsubstitution for potato starch. Solid clamshell packages were preparedaccording to the same method used for the conventional control (4A).

[0050] The resulting clamshell packages were then evaluated forappearance and smell and total weight and found to be acceptable. Thepackages were also tested for burst strength using a Mullen test withthe results shown in Table 7. TABLE 7 Run 4A (Control) 4B 4C Premix 1(gms) Water 3000 3400 3000 Recycled Fiber 108 108 108 CaCO₃ 1103 11031103 Bleached Fiber 252 252 252 Potato Starch 300 240 300 Potato PeelProduct — 300 — Premix 2 (gms) Water 1695 1695 1695 Guar Gum 30 30 30 MgStearate 60 60 60 Potato Starch 1748 1748 1448 Potato Peel Product — —300 Mullen Burst Strength (psi) Bottoms 2.8 2.9 2.9 Tops 3.4 3.3 3.3

EXAMPLE 5

[0051] According to this example the potato peel product of theinvention was used as a binder in the production of composite foodproduct. Specifically, potato peel waste obtained from the steam peelingof potatoes was used as a binder in a hamburger beef patty analog alsoknown as a “vegetable burger.” In particular, the potato peel productwas substituted for pregelled potato starch alone or pregelled potatostarch in combination with xanthan gum used as binders in a conventionalbeef patty analogue. The control and test formulas are set out in Table8 below.

[0052] The ingredients of Table 8 were dry mixed in a mixer (Hobart) andthen blended with 200 mL of either purified water or peel waste filtratecomprising substantially water with minor amounts of potato peel wastecomponents dissolved therein to form patties. For example, theformulation of runs 5A-5C and 5F-51 had 200 mL of water added to formpatties. In runs 5D and 5E the water was replaced with 200 mL potatopeel waste filtrate. The formula of run 5F. was the same as that of run5D except that the potato peel waste was subjected to grinding in aWaring blender with 100 mL of potato peel filtrate for two minutes.Additional water was added to total 120 mL of liquid. The patties werethen baked at 350° F. for 15 minutes and evaluated visually for texture.TABLE 9 Ingredients (gms) 5A 5B 5C 5D 5E 5F 5G 5H 5I Full Fat Soy Flour350 350 200 175 200 200 200 200 200 Vital Wheat Gluten 75 75 25 37.5 2525 25 25 25 Sodium Caseinate 25 25 12.5 12.5 12.5 12.5 12.5 17.5 22.5Pregelled Potato Starch 50 — 10 — — — — — — Xanthan Gum — — 2.5 — — — —— — Potato Peel Product — — — 25 12.5 12.5 12.5 7.5 2.5 Total 500 450300 250 250 250 250 250 250

[0053] Runs 5A and 5C were control products using pregelled potatostarch alone (5A) or in combination with xanthan gum (5C). Theseproducts showed good texture having relatively few large cracks in thecooked patties. In contrast, the patties not including a binder (5B)exhibited a large number of cracks and poor texture. The pattiescomprising a potato peel product as a binder (5D, 5E, 5F and 5G)exhibited good texture with relatively few large cracks and werecomparable to suitable controls which contained gums and/or starches asthe binder. Those products using a potato peel product at lower levels(5H and 5I) exhibited more cracks and less desirable texture properties.When a potato peel product is present at the proper percentage offormula weight, these results show that the potato peel products of theinvention provide valuable binding properties to composite foods and inparticular meat analogues.

EXAMPLE 6

[0054] According to this example, the potato peel product of theinvention was used as a binder for fat and water in the production of ameat based seasoned sauce preparation for a fast food Mexican sauce.Test formulations are presented in Table 10 below in which dried potatopeel waste derived from steam peeling of potatoes was used as a binderin the composite meat sauce composition. The test formulations werecompared against control formulations comprising no binder (6A and 6B)and a formulation comprising a commercially available potato fiberformulation Potex® 31 which has a composition characterized by 12%starch, 5% protein and 70% dietary fiber (6F). The composition of thedried potato peel waste is presented in Table 12 below. TABLE 10 6A 6B6C 6D 6E 6F Formula Wt. (g) % Wt. (g) % Wt. (g) % Wt. (g) % Wt. (g) %Wt. (g) % Meat (ground 908 68.35 908 68.35 908 64.94 908 61.52 908 66.99908 66.99 beef: 80% beef/20% fat) Water 349.5 26.31 349.5 26.31 349.524.99 349.5 23.68 349.5 25.78 349.5 25.78 Seasoning 70.9 5.34 70.9 5.3470.9 5.07 70.9 4.80 70.9 5.23 70.9 5.23 Potato Dried — — — — 69.92 5.00147.6 10.00 27.01 2.00 — — Peel Waste Potato Fiber — — — — — — — — — —27.1 2.00 (Potex ® 31) Totals 1,328.4 100 1,328.4 100 1,398.32 1001,476.0 100 1,355.5 100 1,355.5 100

[0055] According to the example, the ground beef was browned in asteam-jacketed kettle for 3.5 minutes at 170-180° F., until no pink meatwas observed. Water, seasoning and the potato peel product binder wereadded in that order, and were mixed and simmered for ten minutes. Theseasoned meat was removed from the kettle and the cooked/liquid weightwas recorded. The meat was then strained and the liquid weighed andrecorded and a visual and sensory evaluation of the products was madewith the results reported in Table 11 below. These results indicate thatthe use of the potato peel product of the invention as a binder forretaining fats, oils and water in a ground meat based commercialformulation shows a significant increase in the retention of thesecomponents when the formulation is completed. An additional unexpectedresult is that finished cooked meat weight increased by almost 30%. Whenthese results are compared to the use of known commercially availablepotato fiber/starch combinations such as those of run 4F. it appearsthat increases in retention of fats, oils, and water are also evident.Thus, the potato peel products of the invention can be used in place ofa far more expensive fiber ingredient.

[0056] In addition, analysis of the moisture and oil content of theproducts showed that the control product without any binder had amoisture content of 62.9% and an oil content of 26.6%. The samplecontaining 5% dried peel waste had a moisture content of 62.5% and anoil content of 28.1%. The sample containing 10% dried peel waste had amoisture content of 57.0% and an oil content of 30.3%. These valuesconfirm the observations that in the presence of peel waste oil can beretained (bound) by the meat portion of the formulation even thoughmoisture remains approximately the, same. TABLE 11 6A 6B 6C 6D 6E 6FCooked wt. with liquid (g) 1030.70 1084.5 1210.86 1288.10 1139.1 1115.4Cooked yield with liquid 77.59 81.6 86.59 87.27 84.0 82.3 (%) Strainedliquid wt. (g) 146.80 180.0 70.07 10.81 74.4 74.0 Strained liquid (%)14.24 61.7 5.79 .84 6.5 6.6 Cooked meat w/o liquid (g) 833.90 903.51140.70 1277.29 1064.7 1041.4 Cooked yield w/o liquid (%) 66.54 68.081.58 86.54 78.6 76.8 Cooked w/o liquid wt,/green 97.35 99.5 125.63140.67 117.3 114.7 meat wt. Moisture Content (%) 62.9 — 62.5 57.0 — —Oil Content (%) 26.6 — 28.1 30.3 — — Sensory/Visual Typical Typical LessCrumbly Very Cohesive Fine Intermediate Crumbly Crumbly Cohesive PasteLike Mushy Texture Cohesive Cohesive Very Moist Between 4B and 4E

[0057] TABLE 12 Composition of Dried Potato Peel Product (Grams/100)Crude Fiber 3.95 Fat 7.00 Glucose <0.5 Lactose <0.5 Protein 10.01Moisture 9.33 Ash 4.16 Carbohydrate (Total) 69.5 Fructose <0.5 Maltose<0.5 Sucrose <0.5

EXAMPLE 7

[0058] According to this example, a dry potato peel product of theinvention was oxidized by treatment with 0.9% chlorine overnightfollowed by a pH adjustment to 5.1 using diluted sulfuric acid.

[0059] Further, a potato peel product of the invention was subjected tocationic modification by treatment with a 65% quaternary-ammoniumcompound (Dow, Quat-188). The quaternary compound was applied at a 2%level based on starch weight at a pH of about 10.5 using a mixture ofsalt and caustic. After an overnight reaction, the pH was adjusted to5.1 using concentrated sulfuric acid.

EXAMPLE 8

[0060] The oxidized and cationic potato products of Example 7 along withan unmodified potato peel product (control) were subjected to physicalanalysis by a Rapid Visco Analysis (RVA) apparatus (RVA Model No. 4,Newport Scientific, Warriewood NSW, Australia, 2102). According to theanalytical method, a 30 gram sample of the product to be analyzed isslurried to a 15% solids level, as is at pH 5.1 and subjected to aheating cycle starting at 25° C., heating to 95° C., holding at 95° C.,cooling to 25° C. and holding until finished.

[0061] The results of analysis of the oxidized, cationic and unimodified(control) potato peel products are illustrated in FIG. 1 which depictsthe viscosity profiles of oxidized, cationic and unmodified (control)potato peel products along with the heating profile for the experiment.These results show that both cationic and oxidative modification of thepotato peel product result in dramatic reductions of the viscosityprofiles of the modified potato peel products. The results showing thatcationic modification further reduces the overall viscosity compared tooxidation demonstrate that the cationic modification affects not onlythe starch component but also the cellulose and protein components ofthe potato peel product. By comparison, the profile for the unmodifiedpotato peel product shows the effect of heat on the components of thepeel product, hence the jagged plot, especially after heating the peelproduct. Modifying the potato peel product by oxidation or by cationicmodification can therefore provide substantial improvements to thepotato peel products.

[0062] Numerous modifications and variations of the above-describedinvention are expected to occur to those of skill in the art.Accordingly, one such limitations as appear in the appended claimsshould be appended thereon.

What is claimed:
 1. A non-edible composite material comprising anon-edible substrate and a binder wherein said binder comprises a potatopeel product characterized on a dry solids basis by at least 30% starch,at least 5% protein and at least 2% fiber.
 2. The composite material ofclaim 1 wherein said potato peel product is characterized on a dryweight basis by from 55 to 65% starch, from 5 to 30% protein and 4 to20% fiber.
 3. The composite material of claim 1 wherein said potato peelproduct is prepared by steam peeling potatoes.
 4. The composite materialof claim 1 wherein said substrate comprises calcium carbonate.
 5. Thecomposite material of claim 4 which is selected from the groupconsisting of gypsum wall board and acoustical tile.
 6. The compositematerial of claim 1 which is particle board.
 7. A method of producing anon-edible composite material comprising a substrate and a binderwherein said binder comprises a potato peel product characterized on adry solids basis by at least 30% starch wherein said starch is notcompletely gelatinized, at least 5% protein and at least 2% fiber toform a mixture; and heating said mixture under conditions selected tocomplete gelatinization of said starch.
 8. The method of claim 7 whereinsaid substrate comprises calcium carbonate.
 9. A non-edible compositematerial produced according to the method of claim
 7. 10. An adhesivecomprising a potato peel product characterized on a dry solids basis byat least 30% starch, at least 5% protein and at least 2% fiber which hasbeen treated with borax and caustic.
 11. The adhesive of claim 10 whichis an adhesive for paper or paperboard.
 12. The adhesive of claim 10which is an architectural adhesive.
 13. A method of adhering twosubstrates to one another comprising the step of applying the adhesiveof claim 10 to a first substrate and adhering the first substrate to asecond substrate.
 14. The method of claim 15 wherein said substrates areselected from the group consisting of paper, paperboard and wood plies.15. A composite food product comprising an edible substrate and a binderwherein said binder comprises a potato peel product characterized on adry solids basis by at least 30% starch, at least 5% protein and atleast 2% fiber.
 16. The composite food product of claim 15 wherein saidpotato peel product is prepared by steam peeling potatoes.
 17. Thecomposite food product of claim 15 wherein said food product is selectedfrom the group consisting of meat analogues, vegetable analogues andcomposite meat products.
 18. The composite food product of claim 15wherein said food product is a meat analogue.
 19. The composite foodproduct of claim 18 wherein the edible substrate comprises soy protein.20. The composite food product of claim 15 which is a meat sauce.
 21. Amethod of producing a composite food product comprising combining anedible substrate and a binder wherein said binder comprises a potatopeel product characterized on a dry solids basis by at least 30% starchwherein said starch is not completely gelatinized, at least 5% proteinand at least 2% fiber to form a mixture; and heating said mixture underconditions selected to complete gelatinization of said starch.
 22. Acomposite food product produced according to the method of claim
 21. 23.A binder composition comprising a potato peel product characterized on adry solids basis by at least 30% starch, at least 5% protein and atleast 2% fiber wherein said potato peel product is modified by acationic substituent.
 24. A method of producing paper comprisingtreating paper at the wet-end with the binder composition of claim 21.25. A potato peel product characterized on a dry solids basis by atleast 30% starch, at least 5% protein and at least 2% fiber and causticwherein said product is characterized by a pH of at least
 11. 26. Apotato peel product characterized on a dry solids basis by at least 30%starch, at least 5% protein and at least 2% fiber which is modified by aprocedure selected from the group consisting of oxidation, crosslinking,anionic substitution, cationic substitution, hydroxyalkyl substitutionand hydrolysis.
 27. The potato peel product of claim 26 which isoxidized.
 28. The potato peel product of claim 26 which is cationicallysubstituted.